Mar 12, 2009

A gourmet breakfast that is low in points and is easy to make. I almost missed my train this morning making this delicious frittata but it would have been worth it (don't tell my boss). The smell of the mushrooms and shallots coming out of my bag filled my train, oops if I made anyone hungry. I love making frittatas for breakfast, brunch or lunch. Cut into small squares, they can be served as an appetizer as well.

Preheat oven to 350°.
Heat butter in a large skillet over medium heat. Stir in shallots and saute until golden, about 5 minutes. Add chopped mushroom, thyme, parsley, salt and pepper.

In a medium bowl whisk eggs, egg whites, parmesan, half and half, salt, and pepper.Add eggs to the skillet making sure eggs cover all the mushrooms. When the edges begin to set (about 2 minutes) move the skillet to oven. Cook about 15 minutes, or until frittata is completely cooked. Serve warm, cut into 4 equal wedges.

This was incredible!! I made it for brunch today & my DH & 2 Boys raved about it. They thought there was some sort of meat in it & were surprised when I told them what was in it. The mushrooms really give it a nice "meaty" taste! Thank you for an awesome, easy recipe. As a tip, I used my cuisinart to chop up the mushrooms into tiny pieces, it made it much easier!

Made this for dinner tonight, the flavours are unbelievable! The only issue I had is that the mushrooms/shallots sat on the bottom, making the end result a wet bottomed frittata. Is that normal? (this is my first frittata). Im wondering if maybe I used too many shallots, if the mixture should have been stirred into the egg? As I said, the flavours were great, I just wonder how I can make the bottom less soggy.

I just made this because I had leftover shallots and mushrooms from another recipe- was well worth the trip to buy fresh parsley and thyme!!!! My kitchen smelled heavenly and the flavors blend so well!! I chose to freeze the rest in single serving sizes to bring to work for rest of the week. As for the concern of the shallot/mushroom mixture sitting at the bottom, if you continue to mix the eggs/shallots/mushrooms well as the eggs set you can avoid this issue entirely. Great recipe Gina, I didn't see it coming and was a grand slam!!!!!